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In the Kitchen with Ken - Shrimp dumplings

Published: Monday, February 11, 2013 at 2:50 p.m.

Last Modified: Monday, February 11, 2013 at 2:50 p.m.

This week I'm cooking up another tasty treat: shrimp dumplings. These little pockets of goodness will be great to serve to the kids, or to guests, with your favorite dipping sauce. Check my fan page on Facebook for more recipes.

Shrimp dumplings

3 lbs peeled and de-veined shrimp

2 jalapenos

1 Vidalia onion

1 red bell pepper

3 garlic cloves

1 teaspoon sea salt

½ tablespoon crushed black pepper

½ tablespoon white pepper

1 tablespoon Old Bay (or any other crab boil seasoning)

1 cup cornbread crumbs (try Pepperidge Farm)

2 tablespoons Cholula hot sauce (optional)

2 fresh tomatoes

2 eggs

2 packages dumpling dough

Mince two pounds of the shrimp as well as you can with a knife, almost making a paste of it.

Cut the remainder of the shrimp into small chunks, about 8-10 chunks from each shrimp. Put all shrimp in a bowl in the refrigerator while you prepare the other ingredients.

Roast the whole jalapeños in a skillet until the skin begins to blacken. Remove and dice into small pieces. You can leave the seeds in if you'd like it hotter.

Dice the onion, bell pepper and garlic cloves.

Remove shrimp from refrigerator and add veggies, eggs, spices and cornbread crumbs to the bowl. Mix well. Make small, one-teaspoon balls out of the mixture. It should make about four dozen.

Place the balls in the refrigerator for an hour to allow the flavors to mix and for them to become firm.

When your shrimp mixture is ready, wet the edges of the round pieces of dough. Place the filling on the dough and fold in the four sides, sealing the edges of the dumpling.

In a skillet, place two tablespoons of extra virgin olive oil and turn to high heat. Once the oil is heated, put the dumplings in the skillet and cook for a few minutes.

Once the dumplings are cooked on the bottom, add a quarter-cup of water to the skillet and cover with a lid. Allow the dumplings to steam for six minutes. Serve hot.

<p>This week I'm cooking up another tasty treat: shrimp dumplings. These little pockets of goodness will be great to serve to the kids, or to guests, with your favorite dipping sauce. Check my fan page on <a href="http://www.starnewsonline.com/facebook"><b>Facebook</b></a> for more recipes.</p><p>Shrimp dumplings</p><p>3 lbs peeled and de-veined shrimp</p><p>2 jalapenos</p><p>1 Vidalia onion</p><p>1 red bell pepper</p><p>3 garlic cloves</p><p>1 teaspoon sea salt</p><p>½ tablespoon crushed black pepper</p><p>½ tablespoon white pepper</p><p>1 tablespoon Old Bay (or any other crab boil seasoning)</p><p>1 cup cornbread crumbs (try Pepperidge Farm)</p><p>2 tablespoons Cholula hot sauce (optional)</p><p>2 fresh tomatoes</p><p>2 eggs</p><p>2 packages dumpling dough</p><p>Mince two pounds of the shrimp as well as you can with a knife, almost making a paste of it. </p><p>Cut the remainder of the shrimp into small chunks, about 8-10 chunks from each shrimp. Put all shrimp in a bowl in the refrigerator while you prepare the other ingredients. </p><p>Roast the whole jalapeños in a skillet until the skin begins to blacken. Remove and dice into small pieces. You can leave the seeds in if you'd like it hotter.</p><p>Dice the onion, bell pepper and garlic cloves. </p><p>Remove shrimp from refrigerator and add veggies, eggs, spices and cornbread crumbs to the bowl. Mix well. Make small, one-teaspoon balls out of the mixture. It should make about four dozen. </p><p>Place the balls in the refrigerator for an hour to allow the flavors to mix and for them to become firm. </p><p>When your shrimp mixture is ready, wet the edges of the round pieces of dough. Place the filling on the dough and fold in the four sides, sealing the edges of the dumpling.</p><p>In a skillet, place two tablespoons of extra virgin olive oil and turn to high heat. Once the oil is heated, put the dumplings in the skillet and cook for a few minutes. </p><p>Once the dumplings are cooked on the bottom, add a quarter-cup of water to the skillet and cover with a lid. Allow the dumplings to steam for six minutes. Serve hot.</p>